13mMargherita Naan Pizza
An easy oven-baked naan pizza topped with tomato sauce, vegetarian mozzarella, basil pesto, and fresh basil.
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- store-bought plain baked naan-2 pieces
- tomato pizza sauce-0.5 cups
- vegetarian-suitable shredded mozzarella made without animal rennet-4 ounces
- fresh basil leaves-0.25 cups
- vegetarian-suitable basil pesto made without animal-rennet cheese-2 tablespoons
- extra-virgin olive oil-2 teaspoons
- ground black pepper-0.13 teaspoons
Position an oven rack in the center and preheat the oven to 425°F. The timing below assumes the oven reaches 425°F in about 10 minutes. Check the mozzarella and pesto labels to confirm that both are vegetarian-suitable and contain no cheese made with animal rennet.
While the oven preheats, place the baked naan on the baking sheet. Brush each naan with 1 teaspoon olive oil, concentrating on the edges.
Spread 1/4 cup tomato pizza sauce over each naan, leaving a 1/2-inch border. Sprinkle each evenly with 2 ounces mozzarella. Assembly takes about 5 minutes and overlaps with preheating.
Once the oven is fully preheated, bake for 8 minutes, until the cheese is melted and the naan edges are crisp and golden.
Use oven mitts when handling the hot baking sheet.
Remove the pizzas from the oven. Spoon 1 tablespoon pesto over each, then scatter with the fresh basil, tearing any large leaves by hand. Sprinkle with black pepper and slice.
Let the pizzas cool briefly before eating, as the melted cheese and sauce will be very hot.
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